Recent content by Hyperion2

I was sort of hoping this would be the answer. Although in the future I will definitely use a straining bag just to make the transition to secondary easier. Thanks for your expertise Yooper! :)

So I know oxygen is good for the yeast at the beginning and bad for the wine later, but where or should I say when does that change happen? To give a scenario.... How about a fruit wine (like apple) where there can be significant amounts of flesh and seeds etc that must be removed. The...

This is a variation of drunken emu apple cider. Racked to secondary to let it age and noticed these deposits on the side of the carboy not long after. The yeast I used was s-04. I am not overly worried as it doesn't look like any of the infections I've seen on here, but since I'm new to this...